30+ Healthy Easter Mediterranean Recipes for Every Palate

Easter is a time to gather with loved ones and celebrate with delicious food.

While the classic Easter feast often centers around roasted meats and hearty sides, why not switch things up this year with a Mediterranean-inspired spread?

Known for its vibrant flavors, fresh ingredients, and healthful approach, Mediterranean cuisine is perfect for a light yet satisfying Easter meal.

From fresh vegetable dishes to savory pies and flavorful grains, Mediterranean recipes offer something for everyone, whether you’re hosting a meatless dinner or simply looking to introduce more diverse flavors to your holiday table.

In this blog, we’ve rounded up 30+ Easter Mediterranean recipes that will transport your taste buds to the sunny shores of Greece, Italy, Turkey, and beyond.

These recipes are not only perfect for Easter but also embody the seasonal ingredients that make spring such a special time for cooking.

Whether you’re preparing a full Mediterranean feast or just a few dishes to complement your traditional Easter spread, these recipes are sure to impress your guests and create lasting memories.

30+ Healthy Easter Mediterranean Recipes for Every Palate

This Easter, why not embrace the Mediterranean way of eating and bring fresh, bold flavors to your holiday table?

With 30+ delicious Mediterranean recipes to choose from, you’ll have a variety of options to create a memorable meal that captures the spirit of spring and the joy of the season.

These recipes feature fresh vegetables, grains, legumes, and aromatic herbs—perfect for both vegetarian and meat-eating guests alike.

Whether you’re making a tangy Greek salad, savory stuffed grape leaves, or a sweet Mediterranean dessert, these dishes will add a vibrant and healthy twist to your Easter celebration.

So, gather your ingredients and prepare to enjoy a flavorful, Mediterranean-inspired Easter feast!

Greek Easter Lamb with Herb Crust

Greek Easter is synonymous with lamb dishes, and this herb-crusted lamb is a showstopper. The tender meat, infused with garlic, rosemary, and thyme, is enveloped in a golden, crispy herb crust that embodies Mediterranean culinary excellence. Perfectly paired with a side of roasted vegetables or a fresh Greek salad, this dish brings a festive and traditional touch to your Easter table.

Ingredients

• 1 leg of lamb (about 4-5 lbs)
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 cup breadcrumbs
• 1/4 cup parsley, finely chopped
• 2 tbsp rosemary, finely chopped
• 2 tbsp thyme, finely chopped
• Zest of 1 lemon
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the lamb with olive oil, garlic, salt, and pepper.
3. In a small bowl, mix Dijon mustard, breadcrumbs, parsley, rosemary, thyme, and lemon zest to form the herb crust mixture.
4. Coat the lamb with the mustard mixture, pressing it firmly to create a crust.
5. Place the lamb on a roasting rack in a pan and roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
6. Let the lamb rest for 15 minutes before carving.

This Greek Easter lamb with herb crust is a culinary triumph that’s perfect for celebrating the season. The tender, flavorful meat combined with a crispy, aromatic crust ensures this dish will be a centerpiece to remember.

Mediterranean Spinach and Feta Phyllo Pie (Spanakopita)

Spanakopita is a savory pie filled with spinach, feta cheese, and a medley of herbs, all encased in delicate layers of crispy phyllo dough. This iconic Mediterranean dish is a fantastic vegetarian option for Easter and serves as a versatile appetizer or main course. Its flaky texture and flavorful filling are sure to impress guests while staying true to Mediterranean traditions.

Ingredients

• 1 lb spinach, chopped
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup fresh dill, chopped
• 1/4 cup parsley, chopped
• 8 oz feta cheese, crumbled
• 2 eggs, lightly beaten
• 1/4 cup olive oil
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package phyllo dough (thawed)
• 1/2 cup melted butter

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, sauté onions and garlic in olive oil until translucent. Add spinach and cook until wilted.
3. Transfer spinach mixture to a bowl and let cool. Stir in dill, parsley, feta, eggs, nutmeg, salt, and pepper.
4. Brush a baking dish with melted butter. Layer 6 sheets of phyllo dough, brushing each with butter.
5. Spread the spinach filling evenly, then top with another 6 phyllo sheets, buttering each layer.
6. Tuck the edges neatly, and brush the top with butter. Score the top lightly with a knife to aid in cutting later.
7. Bake for 40-45 minutes, until golden and crispy.

Spanakopita is a Mediterranean classic that beautifully combines tradition and taste. Its crispy layers and savory filling make it a delightful addition to any Easter feast.

Easter Mediterranean Orange and Almond Cake

This orange and almond cake is a gluten-free Mediterranean dessert that shines during Easter celebrations. Made with ground almonds, fresh oranges, and a hint of honey, this cake is moist, flavorful, and naturally sweetened. A perfect way to end an Easter feast, it reflects the simple yet rich flavors of the region.

Ingredients

• 2 large oranges
• 6 eggs
• 1 1/4 cups ground almonds
• 1 cup sugar or honey
• 1 tsp baking powder
• 1 tsp vanilla extract
• Powdered sugar or sliced almonds for garnish

Instructions

1. Boil the oranges (whole) in a pot of water for 1.5 hours. Drain and let cool.
2. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
3. Once cooled, cut the oranges into quarters and remove seeds. Blend them (peel included) into a puree.
4. Beat eggs and sugar until fluffy. Fold in the almond flour, baking powder, vanilla, and orange puree.
5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a skewer comes out clean.
6. Let the cake cool, then garnish with powdered sugar or sliced almonds before serving.

This orange and almond cake is a light yet indulgent dessert that celebrates the essence of Mediterranean cuisine. Its natural sweetness and citrusy aroma provide a refreshing end to your Easter celebrations.

Italian Easter Ricotta Pie (Torta di Ricotta)

Ricotta pie is a traditional Italian Easter dessert that combines a rich, creamy filling with a flaky pastry crust. Often flavored with citrus and vanilla, this pie embodies the sweetness and lightness of spring. Its smooth ricotta filling is a comforting balance of sweetness and tang, making it the perfect dessert to end an Easter meal with a taste of Italy.

Ingredients

• 1 package pie dough (or homemade dough)
• 3 cups ricotta cheese
• 1 cup sugar
• 3 eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup all-purpose flour
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Roll out the pie dough and fit it into a 9-inch pie pan. Press down gently and trim the edges.
3. In a mixing bowl, combine ricotta, sugar, eggs, lemon zest, vanilla, cinnamon, and flour. Beat until smooth and well combined.
4. Pour the ricotta mixture into the prepared crust and smooth the top.
5. Bake for 45-50 minutes, or until the center is set and slightly golden on top.
6. Let the pie cool completely, then dust with powdered sugar before serving.

This Italian Ricotta Pie is a beautiful, light dessert that captures the flavors of Easter with its creamy ricotta filling and delicate pastry crust. It’s a comforting and elegant treat that will delight your guests with its rich, sweet flavors.

Moroccan Lamb Tagine with Dried Apricots

Moroccan tagine is a fragrant, slow-cooked stew that combines tender lamb with a mix of spices, dried fruits, and vegetables. This Easter, celebrate with a lamb tagine featuring sweet dried apricots, cinnamon, and a touch of honey for a wonderful balance of savory and sweet. The dish’s complex flavors are a perfect way to showcase the richness of Mediterranean cooking and create a memorable meal for the holiday.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp ground cloves
• 1/2 cup dried apricots, chopped
• 1 cup chicken broth
• 2 tbsp honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot or tagine, heat olive oil over medium heat. Brown the lamb chunks on all sides.
2. Add the onion and garlic, cooking until softened.
3. Stir in the cumin, cinnamon, ginger, turmeric, and cloves, and cook for 1-2 minutes until fragrant.
4. Add the dried apricots, chicken broth, and honey. Season with salt and pepper, then bring to a simmer.
5. Cover and cook on low heat for 1.5 to 2 hours, until the lamb is tender and the sauce is rich.
6. Garnish with fresh cilantro before serving.

This Moroccan Lamb Tagine with Dried Apricots is a flavorful and exotic Easter dish. The spices and sweetness from the apricots create a depth of flavor that’s perfect for the holiday, offering a unique twist on traditional lamb dishes.

Spanish Easter Torrijas (French Toast with Wine)

Torrijas are a Spanish Easter treat often compared to French toast, but with a twist: they’re soaked in wine and flavored with cinnamon. This indulgent dish is traditionally enjoyed during Easter in Spain and can be served as a dessert or breakfast. Its crispy exterior and soft, wine-soaked interior make it a delicious way to celebrate the holiday with a unique Mediterranean flair.

Ingredients

• 1 loaf day-old baguette or brioche, sliced
• 1 1/2 cups red wine
• 1 cup milk
• 1/4 cup sugar
• 1 tsp cinnamon
• 3 eggs
• Vegetable oil for frying
• Powdered sugar for dusting (optional)

Instructions

1. In a shallow bowl, combine the red wine, milk, sugar, and cinnamon. Stir until the sugar dissolves.
2. Dip each slice of bread into the wine mixture, allowing it to soak for a few seconds on each side.
3. In a separate bowl, whisk the eggs.
4. Heat a little oil in a skillet over medium heat. Dip the soaked bread into the beaten eggs, then fry each slice in the skillet until golden brown on both sides.
5. Remove the torrijas from the skillet and place them on paper towels to drain excess oil.
6. Dust with powdered sugar before serving.

Spanish Torrijas are a warm and comforting dessert or breakfast that brings a touch of Spain to your Easter table. The rich wine and cinnamon flavors make each bite special, and the crispy texture paired with the sweet coating will surely be a hit during your Easter celebration.

Turkish Simit (Sesame-Crusted Bread)

Simit is a beloved Turkish bread that’s perfect for Easter brunch or as an appetizer. With its golden, sesame-crusted exterior and soft, chewy interior, simit offers a delightful balance of texture and flavor. Often enjoyed with cheese, olives, or jam, these round sesame breads are a popular snack in Turkey and a great way to start your Easter celebration on a savory note.

Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 tsp)
• 1 1/2 cups warm water
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1/4 cup molasses
• 1/4 cup warm water (for molasses dipping)
• 1/2 cup sesame seeds

Instructions

1. In a bowl, dissolve the sugar and yeast in warm water and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Punch down the dough and divide it into 12 equal portions. Roll each portion into a long rope and form it into a circle, pinching the ends together.
6. Mix the molasses with the warm water in a shallow bowl. Dip each dough ring into the molasses solution, then coat with sesame seeds.
7. Place the coated simits on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

Turkish simit is a delightful addition to your Easter table, with its crispy sesame crust and chewy interior. It pairs wonderfully with a variety of dips, cheeses, or spreads, making it an ideal choice for a Mediterranean-style brunch or snack.

Lebanese Ma’amoul (Date-filled Shortbread Cookies)

Ma’amoul is a traditional Lebanese cookie, often enjoyed during Easter and other festive occasions. These delicate shortbread cookies are filled with sweet, spiced date paste and shaped into decorative patterns, giving them both a stunning appearance and a delicious, rich flavor. Perfect for sharing with family and friends, they are a delightful Mediterranean treat to enjoy during the holiday.

Ingredients

• 2 cups semolina
• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1/4 cup powdered sugar
• 1 tsp ground mahlab (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup warm water
• 2 cups dates, pitted and chopped
• 1 tsp ground cinnamon
• 1 tbsp orange blossom water (optional)

Instructions

1. In a large mixing bowl, combine the semolina, flour, powdered sugar, salt, and cinnamon. Add the butter and oil and mix until the dough resembles breadcrumbs.
2. Slowly add the warm water and knead until a soft dough forms. Cover the dough and let it rest for 30 minutes.
3. In a small saucepan, combine the dates, cinnamon, and orange blossom water. Heat over medium-low heat until the dates are soft and form a thick paste. Let the mixture cool.
4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Roll the dough into small balls, then flatten each ball into a disc. Place a teaspoon of the date mixture in the center of each disc, then fold the edges over to seal the filling.
6. Place the cookies on the baking sheet and gently press them into decorative ma’amoul molds, if desired. Bake for 15-20 minutes, or until golden brown.
7. Allow the cookies to cool before dusting with powdered sugar.

Lebanese Ma’amoul cookies are a wonderful way to celebrate Easter with a rich, flavorful treat. The combination of buttery dough and sweet date filling makes them irresistible, and their delicate appearance makes them perfect for sharing with loved ones during the holiday.

Egyptian Fatta (Lamb with Rice and Bread)

Fatta is a traditional Egyptian dish typically served during festive occasions such as Easter. This hearty dish consists of layers of crispy bread, rice, and tender lamb, all topped with a tangy garlic vinegar sauce. Fatta represents the perfect combination of textures and flavors, making it an ideal main course for a Mediterranean Easter feast. Its savory richness is sure to be a crowd-pleaser.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 1/2 cups rice
• 4 cups chicken broth
• 4 pita bread rounds, cut into pieces
• 2 tbsp vinegar
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the lamb pieces on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the cumin, coriander, tomato paste, salt, and pepper, and cook for 1-2 minutes.
3. Return the lamb to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and simmer for 1.5-2 hours, until the lamb is tender.
4. Meanwhile, toast the pita bread pieces in a separate pan until crispy. Set aside.
5. Cook the rice in a separate pot with 3 cups of the chicken broth, according to package instructions.
6. To assemble the fata, layer the crispy pita bread at the bottom of a serving dish, followed by the cooked rice and then the lamb and sauce.
7. In a small pan, heat the vinegar with a bit of garlic and drizzle over the fata before serving.

Egyptian Fatta is a flavorful and filling dish that makes a perfect centerpiece for your Easter feast. The combination of tender lamb, crispy bread, and aromatic spices creates a memorable and comforting meal that showcases the richness of Mediterranean cuisine.

Greek Spanakopita (Spinach Pie)

Spanakopita, a traditional Greek savory pastry, is a perfect addition to your Easter table. Filled with spinach, feta cheese, and fresh herbs wrapped in crispy, flaky phyllo dough, this dish offers a delightful combination of flavors and textures. It’s light, savory, and ideal for brunch or as a side dish alongside lamb or other festive meats.

Ingredients

• 1 package phyllo dough, thawed
• 2 tbsp olive oil
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 2 lbs fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil or melted butter for brushing

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes.
3. Add the spinach and cook until wilted, about 5 minutes. Drain any excess liquid and set the spinach mixture aside to cool.
4. In a large bowl, combine the spinach mixture, feta, ricotta, eggs, dill, parsley, salt, and pepper. Mix well.
5. Lay one sheet of phyllo dough in a greased 9×13-inch baking dish, brushing with olive oil or melted butter. Repeat this process, layering and oiling each sheet of phyllo, until you have about 6 layers.
6. Spread the spinach mixture evenly over the phyllo dough. Continue layering the remaining phyllo sheets on top, brushing each layer with oil or butter.
7. Fold the edges of the phyllo dough inward to seal the pie. Score the top lightly with a knife for easy cutting.
8. Bake for 30-40 minutes, or until the phyllo is golden and crisp.
9. Allow the spanakopita to cool slightly before cutting and serving.

Greek Spanakopita is a classic Mediterranean dish that combines the goodness of spinach, feta, and flaky phyllo dough. Its savory, cheesy filling and crisp, buttery crust make it an irresistible treat for Easter. Whether served as a starter or alongside your main course, it will be a hit with your guests.

Italian Easter Bread (Pane di Pasqua)

Italian Easter Bread, or Pane di Pasqua, is a sweet, colorful bread traditionally baked for Easter in Italy. This braided bread is often decorated with colorful sprinkles or boiled eggs, making it not only delicious but visually stunning. It’s a symbol of renewal and rebirth, making it a perfect addition to any Easter meal.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1 cup warm milk
• 2 large eggs
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• Colored sprinkles (optional)
• 2-4 boiled eggs (decorative or in the dough)

Instructions

1. In a small bowl, dissolve the yeast in warm milk with 1 tbsp of sugar. Let it sit for 5 minutes to activate the yeast.
2. In a large bowl, mix the flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, butter, and vanilla extract.
3. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic. Cover the dough with a cloth and let it rise for 1 hour, or until doubled in size.
4. Preheat the oven to 350°F (175°C).
5. Punch down the dough and divide it into three equal portions. Roll each portion into long ropes and braid them together to form a loaf.
6. Place the loaf on a greased baking sheet. If you like, nestle boiled eggs into the dough for decoration.
7. Brush the top of the bread with a little beaten egg for a golden finish, and sprinkle with colored sprinkles if desired.
8. Bake for 30-40 minutes, or until the bread is golden brown and cooked through.
9. Let the bread cool before slicing.

Italian Easter Bread (Pane di Pasqua) is not only a treat for the taste buds but also a feast for the eyes. Its soft, slightly sweet texture paired with the festive decoration makes it an essential centerpiece for your Easter table. The braided shape and colorful eggs represent the joy and renewal of the season.

Moroccan Chicken with Preserved Lemons and Olives

This Moroccan dish features tender chicken cooked with preserved lemons and green olives, resulting in a tangy and aromatic combination of flavors. It’s a classic dish for celebrations like Easter, showcasing the bold flavors of Moroccan cuisine. The preserved lemons provide a unique citrusy punch, while the olives add depth and saltiness to the dish.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 cup chicken broth
• 1/2 cup green olives, pitted
• 2 preserved lemons, rinsed and cut into slices
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chicken thighs, skin-side down, and brown on all sides. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, cooking until softened. Add the ginger, turmeric, cumin, and cinnamon, stirring to coat the onions and garlic in the spices.
3. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the chicken is cooked through.
4. Add the olives and preserved lemons to the pot, and cook for an additional 10 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

Moroccan Chicken with Preserved Lemons and Olives is a fragrant and flavorful dish that captures the essence of Mediterranean cooking. The tangy preserved lemons and briny olives balance the richness of the chicken, creating a dish that’s both savory and refreshing. This is a perfect main course for Easter, offering a unique and exotic twist to your holiday meal.

Lebanese Lamb Kibbeh

Kibbeh is a beloved dish in Lebanese cuisine, made from ground meat, usually lamb, and bulgur wheat, spiced with cinnamon, allspice, and cumin. This Easter, bring the bold flavors of Lebanon to your table with this delicious dish, which is often shaped into patties or a loaf and then fried or baked. It’s savory, hearty, and perfect for family gatherings.

Ingredients

• 1 lb ground lamb
• 1 cup fine bulgur wheat
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• Salt and pepper to taste
• 1/4 cup pine nuts, toasted (optional)
• 2 tbsp fresh parsley, chopped
• Olive oil for frying

Instructions

1. Soak the bulgur wheat in warm water for about 30 minutes, then drain well and squeeze out any excess moisture.
2. In a large mixing bowl, combine the bulgur with the ground lamb, onion, cumin, cinnamon, allspice, salt, and pepper. Mix until fully combined.
3. If using, add the toasted pine nuts and fresh parsley, and mix them into the mixture.
4. With wet hands, form the lamb mixture into oval-shaped patties or small football-shaped loaves.
5. Heat olive oil in a frying pan over medium heat. Fry the kibbeh on all sides until golden brown, about 3-4 minutes per side. Alternatively, you can bake them at 375°F (190°C) for 20-25 minutes.
6. Serve the kibbeh with a side of yogurt or a simple salad.

Lebanese Lamb Kibbeh is a rich and flavorful dish that’s perfect for Easter. The combination of spices and tender lamb creates a savory and satisfying meal that will be enjoyed by everyone. Whether you choose to fry or bake, this dish adds a traditional touch to your Easter feast and brings a piece of Lebanese culture to your table.

Turkish Stuffed Grape Leaves (Dolma)

Dolma is a classic dish in Turkish cuisine, often served during special occasions like Easter. Grape leaves are stuffed with a mixture of rice, herbs, and sometimes meat, then simmered to perfection. This dish is fresh, fragrant, and full of flavor, offering a light yet satisfying appetizer or side dish for your Easter celebration.

Ingredients

• 1 jar grape leaves, drained and rinsed
• 1 cup short-grain rice
• 1 small onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup raisins (optional)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground allspice
• Salt and pepper to taste
• 2 cups vegetable broth

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent.
2. Add the rice and stir, cooking for 2-3 minutes until it starts to lightly toast.
3. Stir in the pine nuts, raisins (if using), dill, mint, allspice, salt, and pepper. Add 1 1/2 cups of vegetable broth, bring to a simmer, and cook for 10 minutes, until the rice is partially cooked.
4. Lay out the grape leaves on a flat surface and place a spoonful of the rice mixture in the center of each leaf. Fold in the sides and roll up tightly, ensuring the filling is secure.
5. Place the stuffed grape leaves in a pot, seam-side down, and pour the remaining vegetable broth and lemon juice over the top.
6. Cover with a plate to weigh down the dolmas and simmer over low heat for 40-50 minutes, until the leaves are tender and the rice is fully cooked.
7. Serve the dolma warm or at room temperature, garnished with extra fresh herbs or lemon wedges.

Turkish Stuffed Grape Leaves (Dolma) are a flavorful and aromatic dish that offers a perfect balance of savory and tangy. The rice filling, infused with fresh herbs and pine nuts, pairs beautifully with the delicate grape leaves. Whether served as a starter or part of the main course, this dish brings a burst of Mediterranean flavor to your Easter celebration.

Spanish Tortilla (Potato Omelette)

Spanish Tortilla is a quintessential Spanish dish made from eggs, potatoes, and onions, simply seasoned with salt and olive oil. While traditionally served as a tapa or a light meal, it’s an excellent choice for Easter brunch or lunch. The creamy potatoes and fluffy eggs are a comforting and satisfying dish that can be enjoyed warm or at room temperature.

Ingredients

• 4 medium potatoes, peeled and thinly sliced
• 1 small onion, thinly sliced
• 6 large eggs
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the potatoes and onions, and cook gently, stirring occasionally, for about 20-25 minutes, until the potatoes are soft and slightly golden.
2. Remove the potatoes and onions from the skillet and let them drain on paper towels to remove excess oil.
3. In a large bowl, whisk the eggs with salt and pepper. Add the cooked potatoes and onions to the eggs, stirring gently to combine.
4. Return the skillet to the stove and heat a little more olive oil. Pour the egg and potato mixture into the pan, spreading it out evenly.
5. Cook over low heat for 8-10 minutes, until the edges begin to set. Carefully flip the tortilla using a plate or lid, and cook the other side for another 5-7 minutes, until fully set and golden.
6. Let the tortilla cool slightly before slicing into wedges.

Spanish Tortilla is a delicious and versatile dish that can be enjoyed at any time of day. The combination of tender potatoes and rich eggs makes it a comforting dish that’s both simple and flavorful. Its versatility makes it ideal for Easter, as it can be served warm or at room temperature, making it a great addition to your Mediterranean-inspired feast.

Note: More recipes are coming soon!